❄️ Snowed-In Ham, Cheese & Onion Quiche

There’s something extra comforting about a quiche baking while snow falls outside. This Snowed-In Ham, Cheese & Onion Quiche is rich, cozy, and unfussy — the kind of recipe you make when you’re staying in, the coffee is hot, and there’s nowhere you need to be. Using a premade crust keeps it easy, while sautéed onions and just the right amount of ham make it feel special without being heavy.

🛒 Ingredients

• 1 premade 9-inch pie crust
• 12 oz diced ham
• 1½ cups shredded cheese (cheddar, Swiss, or a mix)
• ½ cup onion, finely diced
• 4–5 large eggs
• ¾ cup heavy cream or half-and-half
• ½ tsp salt (reduce if ham is salty)
• ¼ tsp black pepper

Optional but delicious

• Pinch garlic powder
• Pinch paprika or nutmeg

Preheat oven to 375°F.

(Optional but recommended) Blind bake the crust for 8–10 minutes for a crisp bottom.

Heat a small skillet over medium heat with a touch of oil. Sauté the diced onion 3–4 minutes, just until softened (not browned). Let cool slightly.

Evenly scatter ham, sautéed onion, and cheese in the crust.

1. In a bowl, whisk together eggs, cream, salt, pepper, and any optional seasonings.
2. Pour the egg mixture over the fillings.
3. Bake for 45–55 minutes, until the edges are set and the center is just barely jiggly.
4. Let rest 10 minutes before slicing.

✅ Notes (so it turns out perfect every time)

• 12 oz of ham is the sweet spot — flavorful without overpowering the custard.
• Sautéing the onion first prevents excess moisture and adds depth.
• If the top browns too quickly, loosely tent with foil.
• Bake time may vary based on egg count, crust depth, and oven. If the center is still loose at 45 minutes, continue baking in 5-minute increments.
• Stores well in the fridge 3–4 days and reheats beautifully.

❄️ Snowed-In Ham, Cheese & Onion Quiche

There’s something extra comforting about a quiche baking while snow falls outside. This Snowed-In Ham, Cheese & Onion Quiche is rich, cozy, and unfussy — the kind of recipe you make when you’re staying in, the coffee is hot, and there’s nowhere you need to be. Using a premade crust keeps it easy, while sautéed onions and just the right amount of ham make it feel special without being heavy.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 1 premade 9-inch pie crust
• 12 oz diced ham
• 1½ cups shredded cheese cheddar, Swiss, or a mix
• ½ cup onion finely diced
• 4 –5 large eggs
• ¾ cup heavy cream or half-and-half
• ½ tsp salt reduce if ham is salty
• ¼ tsp black pepper
• Pinch garlic powder
• Pinch paprika or nutmeg

Method

 

1. Preheat oven to 375°F.
2. (Optional but recommended) Blind bake the crust for 8–10 minutes for a crisp bottom.
3. Heat a small skillet over medium heat with a touch of oil. Sauté the diced onion 3–4 minutes, just until softened (not browned). Let cool slightly.
4. Evenly scatter ham, sautéed onion, and cheese in the crust.
5. In a bowl, whisk together eggs, cream, salt, pepper, and any optional seasonings.
6. Pour the egg mixture over the fillings.
7. Bake for 45–55 minutes, until the edges are set and the center is just barely jiggly.
8. Let rest 10 minutes before slicing.

Notes

Notes (so it turns out perfect every time)

• 12 oz of ham is the sweet spot — flavorful without overpowering the custard.
• Sautéing the onion first prevents excess moisture and adds depth.
• If the top browns too quickly, loosely tent with foil.
• Bake time may vary based on egg count, crust depth, and oven. If the center is still loose at 45 minutes, continue baking in 5-minute increments.
• Stores well in the fridge 3–4 days and reheats beautifully.